Recipe: ROASTED DUCK BREAST WITH STEWED STRAWBERRY AND PEAR

METHOD

• Preheat the oven to 200°C.
• Score the skin of the Ducko duck breasts in a crosshatch pattern with a sharp knife.
• Season the duck breasts with thyme, salt, and pepper on both sides.
• Heat a large oven-safe skillet over medium-high heat (190-200°C) on the stove and add 1 tablespoon of olive oil.
• Place the duck breasts skin-side down in the skillet and cook for 6-7 minutes, or until the skin is crispy and golden brown.
• Flip the duck breast over and cook for another 2-3 minutes to sear the other side.
• Remove the duck breast from the skillet and set aside.
• In the same skillet, add the sliced pear and cook for 2-3 minutes until slightly softened.
• Add the strawberries to the skillet and cook for an additional 2 minutes.
• Season the fruit with salt and pepper, and gently stir to combine.
• Return the duck breast to the skillet, skin-side up, and place it in the oven with the fruit.
• Roast for an additional 6-8 minutes or until the duck breast is cooked to your desired doneness.
• Remove the skillet from the oven and let the duck breast rest for 5 minutes before slicing.
• Serve the sliced duck breast with the stewed fruit on the side.